The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [122]
Toss together the chopped apples and flour in another large mixing bowl. Spread over prepared crust; set aside.
Melt caramels with cream in a medium saucepan set over low heat, stirring occasionally, until melted. Pour caramel mixture evenly over apples. Top with reserved crumb mixture and press down gently.
Bake for 30–34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
CARAMEL APPLE STREUSEL BARS
Surprise your favorite apple aficionado with these caramel apple bars to convey the extent of your good wishes.
1 (18.25-ounce) package yellow cake mix
1 cup (2 sticks) butter, melted
2 ¼ cups quick-cooking oats
4 cups coarsely chopped, peeled tart apples (about 4 large apples)
1 (16-ounce) container caramel apple dip
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Reserve 3 tablespoons cake mix. Place the remaining cake mix and melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until smooth. Stir in oats until blended. Press half of mixture evenly into prepared pan.
Toss together the chopped apples and remaining 3 tablespoons cake mix in another large mixing bowl; spread over prepared crust; set aside momentarily. Pour caramel dip evenly over apples. Top with reserved crumb mixture and press down gently.
Bake for 30–34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
Variation:
PEACHY KEEN STREUSEL BARS: Prepare as directed above but substitute chopped fresh (or frozen, thawed) peaches for the apples and 1 (12-ounce) jar of peach \ preserves for the caramel apple dip.
CARAMEL CHOCOLATE-CHIP BARS
Who doesn’t love the combination of caramel and chocolate? By adding brown sugar to caramel cake mix, these simple-to-prepare bars are richly flavored treat
1 (18.25-ounce) package caramel cake mix
2 large eggs
¼ cup water
¼ cup firmly packed brown sugar
¼ cup butter
1 cup semisweet chocolate chips
Preheat oven to 375°F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.
Combine the cake mix, eggs, water, brown sugar, and butter in a large bowl with a wooden spoon until thoroughly blended (dough will be very thick). Stir in chocolate chips. Spread dough into prepared pan.
Bake for 24–27 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Cut into bars.
MAKES 36 BARS.
CARAMEL CHOCOLATE PECAN BARS
I have long loved the flavors of caramel, chocolate, and pecans, especially in combination. These easy bars satisfy my sweet cravings, without fuss, when my sweet tooth strikes.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1 1/3 cups caramel apple dip (or caramel ice cream topping)
3 tablespoons all-purpose flour
2 cups chopped pecans
1 1/3 cups semisweet chocolate chips
Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.
Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Bake for 10–14 minutes or until light golden brown (dough will appear slightly puffed).
While crust bakes, combine caramel topping and flour in a small bowl; blend until smooth. Remove pan from oven. Immediately sprinkle partially baked crust with pecans and chocolate chips. Drizzle with caramel mixture.
Return to oven; bake for an additional 13–17 minutes or until topping is bubbly. Remove from oven and cool completely. Cut into bars.
MAKES 36 BARS.
“CARAMEL DELIGHTFUL” BARS
These bars were inspired by a scrumptious Girl Scout cookie of similar name,